Sausage Gravy Biscuit Pizza

In my Southern childhood, our weekend mornings always centered around taste and comfort. Our kitchen was filled with the aroma of cooking sausage and fluffy, buttered biscuits. Those moments stuck with me forever. This breakfast pizza with biscuits and sausage gravy captures that down-home Southern breakfast in each mouthful, turning a beloved staple into something fresh that works any hour of the day.

This morning pizza isn't just food—it's a taste adventure that combines the finest elements of two favorite dishes. Instead of regular pizza sauce, you get thick, smooth sausage gravy creating a base of savory delight that matches perfectly with the soft biscuit base.

Key Components and Smart Shopping Advice

• Refrigerated Biscuits: 2 tubes of Grands biscuits form the ideal pizza foundation
• Breakfast Sausage: Pick mild, hot, or even turkey sausage based on what you like
• Milk: Full-fat milk creates the smoothest gravy, though 2% can work fine
• Eggs: 5 big eggs, mixed with cream for extra softness
• Cheese: Mix cheddar, Monterey Jack, or mozzarella for the best melty topping
• Seasonings: Basic salt and pepper let the sausage gravy take center stage

Step-by-Step Cooking Method

1. Get the Base Ready: Heat your oven to 350°F. Take the refrigerated biscuits, separate them and place on a lightly oiled pizza tray or cookie sheet. Push them together to make one solid crust with a small ridge around the edges.
2. Partly Bake the Base: Cook the biscuit base for 8-10 minutes until it's starting to set but not fully done. This stops it from getting soggy when topped.
3. Create the Gravy: While the base cooks, cook 1 pound of breakfast sausage in a big pan, breaking it into small bits as it browns. Once done, scatter 1/4 cup of flour over the meat and mix well. Slowly pour in 3-4 cups of milk while constantly stirring to avoid lumps. Let it bubble until thick, about 5-7 minutes. Add salt, pepper, and maybe some garlic powder or a few drops of Tabasco if you want.
4. Fix the Eggs: In another pan, cook 5 eggs with 1/4 cup of cream or milk until they're just set but still a bit wet. They'll finish cooking in the oven.
5. Build Your Pizza: Spread the cooked eggs over the partly baked crust. Spoon plenty of sausage gravy on top, spreading it out but keeping some texture.
6. Top with Cheese: Scatter 2 cups of shredded cheese all over, making sure to cover the eggs and gravy completely.
7. Finish Baking: Put the pizza back in the oven for 15-20 minutes until the cheese has completely melted and starts browning at the edges.
8. Wait a Bit: Let the pizza sit for 3-5 minutes before cutting. This helps everything firm up for neater slices.
9. Add Final Touches: If you want, sprinkle with sliced green onions, fresh black pepper, or a few drops of hot sauce before serving warm.

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After my first try left me with an undercooked middle, I learned you've got to pre-bake the crust. Now I always give the biscuit base a head start before adding all those hearty toppings.

Impressive Party Dish

This morning pizza has become what I always make when friends come for brunch. I set up a make-your-own spot with different pre-cooked toppings like bacon pieces, cooked mushrooms, and chopped peppers. Everyone makes their own perfect combo while I prep several crusts. This hands-on approach always gets people talking and makes meals more fun.

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Quick Weeknight Option

When the week gets busy but we're craving breakfast for dinner, I use a few shortcuts that keep the flavor strong. Already-cooked sausage crumbles, store gravy (jazzed up with fresh herbs), and pre-shredded cheese cut my prep time in half. The whole thing comes together in under 30 minutes, making it doable even on those crazy nights when you just need something warm and filling.

Making the Most of Extras

The handy thing about this dish is how well it works as leftovers. Cold breakfast pizza makes an amazing base for tomorrow's eggs benedict - just add a poached egg and hollandaise on a slice. For lunch, eat a piece with some salad greens tossed in light dressing for good balance. These new ways to eat leftovers keep things interesting and show how flexible this dish can be.

Changing With the Seasons

This breakfast pizza can shift with the calendar to stay fresh all year. Summer's perfect for adding garden tomatoes and fresh basil on top. Fall calls for gravy with sage and maybe some apple-wood bacon. Winter versions might need roasted garlic and rosemary, while spring works well with asparagus tips and fresh chives. These little changes keep an old favorite exciting.

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Closing Thoughts

This Breakfast Pizza with biscuits and sausage gravy has turned into my signature dish at home. It connects old-fashioned Southern comfort food with new cooking ideas, making it great for both folks who love traditional tastes and those wanting something different. The mix of hot and cold, soft and firm, and various flavors creates a truly memorable meal that hits all the right spots.

Frequently Asked Questions

→ Can I swap homemade dough?

Absolutely! Either homemade or premade dough works great.

→ How do I make this healthier?

Switch to turkey sausage and low-fat milk to cut calories.

→ Can I prep parts ahead?

Sure, keep the elements separate and assemble before baking.

→ What other toppings could I add?

Mix it up with bacon, mushrooms, spinach, or a blend of cheeses.

→ How do I save leftovers?

Store in the fridge up to two days. Reheat in the oven for best taste.